In this episode I talk about building an authentic
Jamaican-style jerk pit for this year's Brewery and the Beast in
Vancouver, where I joined my friends from Johnston's Pork to serve up 14
delicious jerked pork bellies.

A the same event, ninja chef Rob Belcham of Campagnolo restaurant
outdid himself by spit roasting a whole 250-lb. farmed sturgeon using three
whole octopi stuffed with chorizo as basting brushes.

At the end of the episode I talk about an experience my wife
Kate and I had a Jamaican resort a few years ago. Spoiler
alert: contains nudism and vodka.